Sugar Cookie Biscotti (Print Version)

Crisp, buttery Italian-style cookies with classic sugar cookie flavor, perfect for coffee dipping and holiday sharing.

# Recipe Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 2 tsp pure vanilla extract
08 - 1/2 tsp almond extract (optional)

→ Topping (Optional)

09 - 2 tbsp coarse sparkling sugar
10 - 1/2 cup white chocolate, melted (for drizzling)

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar together until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
07 - Transfer logs to the prepared baking sheet, spacing them apart. Flatten logs slightly with your hands. Sprinkle with coarse sugar if using.
08 - Bake for 25–28 minutes, until logs are lightly golden and set. Remove from oven and cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch pieces. Arrange slices cut side down on the baking sheet.
11 - Bake for another 12–15 minutes, flip biscotti, then bake an additional 10–12 minutes until crisp and golden.
12 - Cool completely on a wire rack. Drizzle with melted white chocolate if desired. Allow chocolate to set before serving.

# Expert Advice:

01 -
  • The dough comes together in minutes without any fancy equipment or techniques
  • They stay perfectly crisp for weeks, making them ideal for holiday gifting or having something ready when guests drop by
02 -
  • Letting the logs cool for that full 10 minutes before slicing prevents them from crumbling into sadness
  • A sharp serrated knife is nonnegotiable here, and use a gentle sawing motion for clean cuts
03 -
  • If your dough feels too sticky to shape, chill it for 15 minutes and try again
  • The logs should look slightly underbaked after the first bake, as they will continue cooking during the second round

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